Roast Goose

Ingredients

• Clean and wash the goose
• a spoonful of soda
• the usual dressing of bread crumbs
• a large sized onion
• the yolks of two eggs
• pepper
• salt
• a tablespoonful of melted butter
• some bits of fat pork

Method

1. 1

   Clean and wash the goose, rinse well, and dry inside.

2. 2

   Add dressing of bread crumbs, pepper, salt, melted butter, chopped onion, sage, and egg yolks.

3. 3

   Stuff and sew up.

4. 4

   Roast for two hours, covering the breast until done.

5. 5

   Make gravy as for roast duck.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 40. The excerpt below is the record exactly as published.

KOAST GOOSE. Clean and wash the goose — not forgetting to put a spoonful of soda in next to the last water — rinse out well, and wipe the in- side quite dry. Add to the usual dressing of bread crumbs, pep- per, salt, a tablespoonful of melted butter, a large sized onion, 68 POULTRY. chopped fine, a tablespoonful of chopped sage, the yolks of two eggs, and some bits of fat pork. Stuff the body and craw, and sew up. It will take fully two hours to roast, if the fire is quick. Cover the breast until it is well done, with white paper, or a paste of flour and water, removing this when you are ready to brown. Make a gravy as for roast duck. Serve with cranberry or apple sauce. ROAST DUCK. Clean, wash and wipe the duck very carefully. To the usual dressing add a little sage (powdered or green), and a minced shal- lot. Stuff and sew up as usual, reserving the giblets for the gravy. If the fowl is tender it will not require more than an hour to roast. Baste well. Make a crust of flour and water and spread over the duck, and roast half an hour. Before it is done, take the crust off and brown. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then chopped fine, and added to the gravy in the dripping-pan, with a chopped shallot and a spoonful of browned flour. Serve with currant or grape jelly. Birds should be carefully plucked or skinned, drawn, wiped clean, and all shot removed. Game should not be washed, un- less absolutely necessary for cleanliness. With care in dressing, wiping will render them perfectly clean. If necessary to wash, do it quickly and use as little water as possible. The more plainly all kinds of game are cooked, the better they retain their fine flavor. They require more brisk fire than poultry, but take less time to cook. Their color, when done, should be a fine brown color. Broiling is a favorite method of cooking game, and all birds are exceedingly nice roasted. To broil, split down the back, open and flatten the breast by covering with a cloth and pound- ing; season with pepper

Cook this with the app: pantry check, scaling, and the assistant.